Pasta shells are stuffed with a cream ricotta filling and baked in tomato sauce.
8 large pasta shells, dry
1 tub nonfat ricotta (16 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 15 ounce can diced tomatoes, no salt added
1 cup pasta sauce
1/2 cup shredded lowfat mozzarella
Preheat oven to 350 degrees. Cook shells according to directions on box; drain and rinse in colander until ready to use.
Combine ingredients for filling in medium-sized bowl.
Place all ingredients for sauce in large casserole pan and stir well.
Place filling in shells; use about 1/4 cup per shell.
Place the shells in a casserole dish and baste with sauce. Cover this casserole dish and bake until heated through or about 30 minutes.
Sprinkle cheese over the top, and allow to melt, about 1 minute. Serve hot.
Microwave directions: Proceed as above. Place the covered casserole pan in a microwave and bake on full power for 10-15 minutes or until shells are heated through. Top with cheese and allow to melt one minute; serve hot.